Beef Carpaccio

Directions: Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate. Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it. Season with the salt and pepper and drizzle with the truffle oil. Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio. Serve with toast or crackers.